My favourite potatoes for this salad are Jersey Benne, but any new potato will do. Leave the skins on.
Serves: 4
INGREDIENTS
10-12 small, new potatoes
1⁄4 cup olive oil
sea salt and freshly ground pepper
Dressing
2 tablespoons black mustard seeds
2 tablespoons extra virgin olive oil
1⁄4 cup roughly chopped flat leaf parsley
1 clove garlic, crushed
juice of 1 lemon
METHOD
Toast the mustard seeds in a dry pan over a medium heat until they are fragrant and start to pop. Do not allow them to burn as they become very bitter.
Bring a large saucepan of water to the boil and cook the potatoes for about 15 minutes, until they are tender but still quite firm.
Preheat a barbecue or ridged grill to a medium/low heat.
When the potatoes are cooked, drain and run under cold water until cool enough to handle. Cut in half and toss in a bowl with the olive oil and the salt and pepper.
Place them cut side down on the grill.
Press them down gently with a fish slice, so they become well marked by the ridges on the grill. Grill until golden brown and crisp.
To prepare the dressing, combine all the ingredients in a large bowl.
To serve: Toss the hot potatoes in the dressing and taste for seasoning. Serves 4
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.